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2 egg whites, at room temperature

¼ teaspoon cream of tartar

A pinch of salt

½ cup sugar, superfine preferred, but not necessary

½ teaspoon vanilla extract, optional

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1. Preheat oven to 225º Fahrenheit. Line a baking sheet (or two) with parchment paper.

2. Place egg whites into a mixing bowl and beat until frothy. Add the cream of tartar, and the pinch of salt, and beat until soft peaks form.

3. With the mixer running, slowly add sugar, one tablespoon at a time until sugar is dissolved and stiff peaks form. Fold in vanilla if using.

4. Pipe or scoop tablespoons of the meringue onto the prepared baking sheet, spacing approximately 2 inches apart.

5. Bake for 45 minutes, then turn the oven off.

6. Without opening the door, let the meringues stand in the oven for 1 hour (so the total time in the oven is 1 hour and 45 minutes but it's only turned on for the first 45 minutes).

Notes:

Egg whites will not whip properly if any grease is on the beaters or the bowl. or if any egg yolk has contaminated the whites.

The vanilla extract is optional. Your cookies will be slightly less white if you use vanilla, but most people won't care since they taste so good!

Once your meringues have cooled to room temperature, store them in an airtight container.

Yield varies depending on the size of your meringue cookies.

Meringues bake best on a dry day. Avoid baking on a humid day as the meringues can absorb the moisture from the air and become soft and/or sticky.

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